- -... 4 - 3 .I . . þ . ..",. , ""./ ,. .1') e . g. e ve s s Are those tears we see in your jaded eyes? There, there, stronger sybantes than you have broken down at the sight of our Pate de fois gras Perigourdine en brioche Just take a sip of A Loxe Corton 7 1 and control yourself for the next soul- stirring pleasure. You're travelhng the French Way now and we will demon- strate that life can be exquisite, even at 30,000 ft. Eairline extraordinaire. Pleasure begins the moment you board. As one of our lovely ladIes artfully plumps a plllow behind your head, please notice her clothes. Can that be a mere uniform? Mais non. It is a Balenclaga. Does she murmur "Bonjour" instead of "Hi ya honey"? Relax. She also speaks English in the most obliging way and understands your most recherches needs. You will be at home here, for you are not a customer, but a guest. Le paradis gastronomique. Really now, at this date in human rustory need we argue the superiority of French cuisine? Whether you fly fIrst class or tourist, we will keep your palate m a state of bliss. For we maintain the French gourmet tradition-even aloft. Le caviar We both realize that only unpressed Iranian caviar deserves the name. We serve it in First Class, not In little dabs, but in great, expensive gobs. Les p' OlSSOns . No frozen f<X>d of any kind is used on Air France. If an Atr France menu announces truite, it is fresh brook truite. Sale means fresh Dover Sale. Salmon is Scotch or Nova Scotia Like good little French housewives, we buy the best things at their best season and serve them fresh. Les vins Our eight course First Class meals (served on Limoges china) are ac- companied by at least 4 wines because, in haute cuisine, the wine that is good for the goose is not necessarily good for the salmon. In tourist we offer a mere 3 wines. Of course, m either class you can drink champagne throughout, if that's your thing. Naturally, there are brandies, eaux de vie, cordials. (There's a nominal charge for drinks in econom)T.) La cuisine classique . Our chefs come to us from our nation's hallowed 3-star restaurants by way of Escoffier and Brillat-Savarin. Each of their menus honors a different region gaslrono1nique of France. So you may fly to Paris à la Perigourdirre and return à La Provençale Les fjol11 ages . A meal would be uncomfortably naked without cheese. In First Class there are 7 to choose from Is the bn.e properly soft? Is the chèvre properly aged? Cher al1ll if vou can't trust the French in matters of cheese.... L -eau . Tap water is certainly sufficient for washing. But for drinking, isn't Evian or Vittel preferable? N aturellement. So wherever vou're seated, they're immedi- ately available Are we there yet? You have dined sumptuously, but how in the world will you amuse yourself the rest of the time? Why not purchase a ticket to our fIlm? Or chat WIth that oddly interesting person a few seats away. Or struggle through another para- graph of Proust. Or browse our Flying Boutique. You may find Hermès scarves or Dior ties, Cartier lighters or Yves St. Laurent perfumes. At duty-free prices that might even tempt you to buv What a nice new airport! "Touching down already. Why my dear just when we've... what hotel dId you say.. ' How sad these sudden part- mgs. But how pleasant to arnve at Charles de Gaulle aIrport, Europe's newest and slickest airport and a mere dozen miles from Paris. And when a true hedonist returns to Paris, he's home. We're still with you. As you leave us, please be re-assured that we don't leave you. In Pans and almost every city in France we maintain special Welcome Service desks in AIr France ticket offices, staffed by Engbsh- speaking savants with an encyclopedtc knowledge of our land. Whatever curIous question you have, come in and we will help. After all, what are friends for? Le telephone. If you've never done it the French Way you've never done it at all. For reservations call your travel agent or the nearest AIr France office. Å - .